Directions

• Preheat the oven to 185° and line enough muffin tins for 30 muffins with cases.
• Pour the oats into a large mixing bowl, add the flaked almonds, and combine.
• In a separate mixing bowl, combine the mashed bananas, maple syrup, water, coconut oil, and 2 tablespoonsful of almond extract.
• Pour the wet mixture into the dry mixture and combine fully.
• Scoop out equal amounts into the muffin cases.
• Put the muffin tins in the oven and bake for 20 to 25 minutes. Check to see if they’re done after 20 minutes by inserting a skewer or knife into the centre of the muffins – if it comes out clean, they’re done. If not, pop them back into the oven for a few more minutes.
• Remove from the oven, place the muffins on a cooling rack, and allow to cool.
• Place the cherries in a small saucepan along with the maple syrup and remaining almond extract.
• Cook over medium heat until the cherries begin to soften then mash with a fork or potato masher. Mix in the chia seeds and cook a little longer.
• Allow to cool then pop it into the fridge for 30 minutes to thicken.
• Plate the muffins and drizzle with the cherry compote. Sprinkle with flaked almonds and chia seeds (optional).